The climatic requirements of the Cabernet franc are a little more demanding than those of the Merlot. Its acidity, close to that of the Merlot, is lower than that of the Cabernet Sauvignon. In the conditions obtaining in the Ticino, the Cabernet franc does not always reach a sufficient degree of maturity. However, favourable locations in the Valais allow it to ripen regularity if the yield does not exceed 1 kg/m2. If a sufficient degree of maturity is not attained, the Cabernet franc wine may have a green-peppery taste that is, however, less pronounced than in the Cabernet Sauvignon.